first time i ever had it and man i though that was almost better than chicken fried steak. usually jsut ground it up and had sausage made and chili meat. now i need to find other things to do with other parts of deer.

Rump roast is good i really like taking backstrap and wrapping it with bacon Jalepeno and cream cheese and smoking it or it makes great chili meat or jerky but my favorite is chicken fried chicken fried chicken fried

How much did you have to tenderize it?

We have done several things over the years. Sausage, both dried and fresh. Hamburger, Rolled roasts, pot roast, carne guisada, jerky, of course chicken fried, and stirfryed.

If you prepare it right you can do just about anything with deer you can do with beef.

matt

Love me some chicken fried venison. I soak it in milk overnight which takes the gamey taste out and makes it more tender. I've also done roasts either in the crock pot or wrapped in foil on the pit.

i have a tenderizing hammer that i use give it a whack or two on each side but i do chicken fried steak the same way if you just cook tenderloin steaks on the grill there isnt any need in tenderizing it from my experience

My wife cubes deer steaks and marinates the meat overnight in Stubs marinade then makes shishkabobs using the meat, red and green bell peppers, onion slices and mushrooms.
This and chicken fried are my 2 favorites.

Ground Venison works really good too !

Thanks for the idea. I never even thought to use the ground for that.

Your welcome

This sounds good. Deer kabobs.

stuffed mushrooms or spaghetti are some of my favorite dishes with venison

Been eating chicken fried venison as long as I can remember, and I will still put my mom's chicken fried venison up against anybody. She's been cooking it since she was young, and she still cooks it in the same skillet she grew up cooking it in.

Chicken fried venison, mashed potatoes, gravy, and corn is hands down my all time go to feel good mama cooked meal.

I'll take chicken fried backstrap over just about anything there is.

we rarely had "store bought" meat as a kid growing up, everything was either raised (chicken) or hunted especially deer. My parents were old enough to be my grandparents and grew up thru the depression, so living off the land was a way of life for them. We had meat & potatoes 3 meals a day, 365 days a year. Chicken fried or German fried venison were our most frequent served meat dishes until I went off to college. I think I have had venison just about anyway it can be cooked/prepared over the past 53+ years.

I have more recently (last 10-15 years) ventured out with several new to me recipes.

Venison fajitas. taking tenderized cutlets from backstrap & hams marinaded in HEB brand thick style Zesty Italian dressing overnight in a zip lock bag, toss on heavy smoking low temp pit for ~30 minutes, then move directly over flames/hot charcoal for about 2-3 minutes per side (still medium & juicy).

Venison stuffed backstrap smoked. whole backstrap, butterflied, stuff with onion slices, fresh jalepeno or serrano slices (de-seeded/de-veined), pan breakfast or italian sausage, dry rub. fold in half, wrap with thick sliced bacon, toothpicks to hold in place, wrapped with cotton twine to hold shape... heavy smoke over low heat for 2-3 hours, then move to hotter part of pit until internal temp of meat reaches ~170*. take off pit, let rest to cool for about 30 minutes, slice crosswise in 1/2 to 3/4 inch slices...

both of these work great and have been a hit with many people that didn't even realize it was venison and LOVED it...

I still prefer Chicken or German fried venison, camp fried potatoes and cream gravy over just about anything, bar none!

yum !

Yep

I always soak my venison in milk, preferably Buttermilk, then salt, pepper, flour and fry in an iron skillet...Make flour & grease gravy ect..biscuits..had it for breakfeast, left overs make sandwiches for lunch..DD

If you're looking to grill, try soaking in Apple juice over night or greek dressing. Cube, bacon wrap and grill high.

Love it!

ok this may be a dumb question but what is german fried?

usually less oil, lower heat and usually covered while cooking to give a steaming effect.

I had this exact meal today!!!